Daniel Boulud

Step inside the bouchons of Lyon and sample pork sausages, pastries filled with meat pâté and pork snouts with chef Daniel Boulud and Saveur's Adam Sachs. 

Step inside the bouchons of Lyon and sample pork sausages, pastries filled with meat pâté and pork snouts with chef Daniel Boulud and Saveur's Adam Sachs. 

Chef Daniel Boulud was recently on the Leonard Lopate Show to talk about his gorgeous new cookbook, Daniel. He shared with us a few of the things he likes to do when he's not in the kitchen, including his love of fast cars!

Chef Daniel Boulud talks about his coming of age as a young chef to adapting French cuisine to American ingredients and tastes, and how he expresses his culinary artistry at Restaurant Daniel. His new, definitive cookbook, Daniel: My French Cuisine, includes more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions.

This week we're kicking off Food Fridays series, and to whet your appetite, we're sharing a conversation from last spring. In May, hundreds of WNYC listeners joined Leonard Lopate in the Great Hall of Cooper Union for a conversation with three great French chefs. Jacques Pepin, Daniel Boulud and Eric Ripert talked about falling in love with cooking in France and then finding their way to fame and fortune in America’s kitchens.

Hear Daniel Boulud describe his love of baby eels (a delicacy that’s gotten very expensive). Eric Ripert shares that his nickname when he was an apprentice was “Blue Shoulders.” And don’t miss Jacques Pepin’s fantastic Julia Child impression!

We’ll celebrate Leonard Lopate’s 25 years on WNYC by revisiting some of the show’s most memorable moments. On the Media’s Brooke Gladstone takes us through interviews with Henry Kissinger, Barack Obama, Carol Channing, and many more (including one with the inventor of the female condom). Plus, a James ...

It’s hard to open a successful restaurant in New York City in boom times— but some restaurateurs are daring enough to start up in the depths of the Great Recession. We’ll speak with chef/owner Daniel Boulud, who just opened DBGB Kitchen and Bar, Sosie Hublitz, the owner ...

Ruth Reichl, the editor-in-chief of Gourmet magazine, chef Daniel Boulud, and Dr. Marcia Pelchat from the Monell Chemical Senses Center, join Leonard for an on-air “smell test" of jelly beans, coffee, and stinky cheese.

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